Vegetarian

Shakshuka with Riced Cauliflower is for Breakfast.

Shakshuka with Riced Cauliflower takes 15 minutes to prepare.

Shakshuka with Riced Cauliflower takes 20 minutes to cook.

Shakshuka with Riced Cauliflower makes 8 servings.

The ingredients for Shakshuka with Riced Cauliflower are:

1.5 cup Birds eye riced cauliflower
1.0 tbsp Olive Oil
3.5 cup Del Monte Petite Cut Diced Tomatoes
2.0 cup Tomato Sauce
8.0 serving Garlic, cooked (1 clove / serving)
2.0 tsp Paprika
0.5 tbsp Chili powder
1.0 tsp Cumin seed
1.0 large Onions, raw

Here is how you make Shakshuka with Riced Cauliflower:

Saute chopped onion, minced garlic and riced cauliflower in olive oil until soft. Add all other ingredients and simmer until reduced and thick. To eat, put 1/2 tomato mixture in a small saucepan. Break an egg into the center and poach until egg yolk is runny but white is not. Serve over whole grain bread. Bread and egg not included in calorie counts.Serving Size: Makes 8, 1/2 cup servingsNumber of Servings: 8.0Recipe submitted by SparkPeople user ABASSLER.

The nutritional information for Shakshuka with Riced Cauliflower is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 78.9

• Total Fat: 2.5 g
• Cholesterol: 0.0 mg
• Sodium: 649.1 mg
• Total Carbs: 13.6 g
• Dietary Fiber: 3.8 g
• Protein: 2.4 g

The dietary needs meet for Shakshuka with Riced Cauliflower is Vegetarian